ROASTED VEGGIE MEDLEY

Roasted Veggie Medley image

This colorful blend of fall veggies is tender and sweet, an eye-catching addition to any fall menu. There is a pleasant balance of sweet and sour, which gives this medley a unique flavor.

Provided by Taste of Home

Time 1h

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1-1/2 cups pearl onions
2 cups fresh baby carrots
3 medium turnips (about 3/4 pound), peeled and cut into 1/2-inch wedges
10 fresh thyme sprigs
1 tablespoon olive oil
2 teaspoons maple syrup, divided
1/4 teaspoon salt
1/8 teaspoon pepper
2 teaspoons cider vinegar
2 tablespoons minced fresh parsley, divided

Steps:

In a large saucepan, bring 4 cups water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel., Place the onions, carrots and turnips in a large resealable plastic bag; add the thyme sprigs, oil, 1 teaspoon syrup, salt and pepper. Seal bag and shake to coat. , Arrange vegetables in a single layer in a greased 15x10x1-in. baking pan. Bake, uncovered, at 425° for 30-35 minutes or until vegetables are tender, stirring twice., Discard thyme sprigs. Transfer vegetables to a serving bowl. Drizzle with the vinegar, remaining syrup and 1 tablespoon parsley; toss to coat. Sprinkle with remaining parsley.

Nutrition Facts : Calories 91 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 187mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges